Tag: beef
Kanda
Kanda
As the name says, the Central African Republic is located in the heart of Central Africa. Kanda is a popular dish of beef meatballs simmered in a tomato sauce, served with steamed rice. What sets these meatballs apart from others is that ground toasted pumpkin seeds are used in place of breadcrumbs. They add a texture to the meatballs that I now wish all meatballs had. The meatballs also are thrown in uncooked into the sauce. They turn out extremely tender. Considering how basic this entire recipe is, there is no shortness of flavor. Instead of serving the meatballs with pasta, they are served with rice.
Equipment
- food processor
Ingredients
Meatballs
- 1 lb ground beef
- 2 cups pumpkin seeds
- 1 small onion diced
- 4 garlic cloves
- 1/4 cup parsley chopped
- 2 tsp salt
- 2 tsp black pepper
Sauce
- 1/4 cup vegetable oil
- 1 small onion diced
- 3 Roma tomatoes diced
- 3 bird’s eye chilies chopped
- 1/4 cup tomato paste
- 1 1/2 cups water
- salt to taste
Garnish
- parsley chopped
Instructions
- Place the pumpkin seeds in a cold, dry pan. Turn the heat to medium. Dry toast for 5 minutes.
- Place the pumpkin seeds in a food processor. Grind into a powder.
- Place the onions, garlic, and parsley in the food processor. Purée. Mix with the ground beef, ground pumpkin seeds, salt and pepper.
- Roll into golf ball sized meatballs. Place in the refrigerator until ready for use.
- Heat up cooking oil in a large sauté pan over medium high heat. Sauté the onions for 5 minutes.
- Add in the tomatoes and chilies. Season with salt. Cover the pan. Reduce the heat to medium and simmer for for 5 minutes.
- Add in the tomato paste. Pour in the water. Give the pan a stir. Add in the meatballs. Place the cover on a simmer for 30 minutes.
- Remove the cover and simmer for a few more minutes, allowing the sauce to thicken.
Puchero Paraguayo
Puchero Paraguayo
There are numerous versions of puchero found all over South American countries, Mexico, and even the Philippines; all influenced from Spanish immigration. Puchero is the Spanish word for stewpot, referring to the clay pot that it was traditionally cooked in. Puchero was originally considered peasant food, using what ingredients were available. The Paraguayan version of this stew contains a variety of root vegetables, beef, and rice.
Ingredients
- 1 1/2 lbs flank or skirt steak cut into small pieces
- 4 garlic cloves minced
- 6 tbsp olive oil
- 1 medium onion diced
- 1 green pepper diced
- 2 carrots sliced
- water
- 2 potatoes cubed
- 1 lb pumpkin cubed
- 1/2 cup rice washed
- salt and pepper to taste
Garnish
- cilantro chopped
Instructions
- Marinate the beef with salt, pepper, 2 tbsp of olive oil, and the minced garlic for 30 minutes.
- Heat up the rest of the olive oil in a large stock pot over medium high heat. Sauté the beef until browned.
- Add in the onions, carrots, and green peppers. Sauté for 2 minutes.
- Pour in the water, potatoes, and pumpkin. Bring to a boil. Reduce the heat to medium and simmer for an hour.
- Season with salt and pepper. Add in the rice. Simmer for another 15-20 minutes until the rice is cooked.
- Let sit for 15 minutes before serving.
Carne en Palito
Carne en Palito
Carne en palito literally translates to meat on a stick. They can be eaten as an appetizer made on small wooden skewers or as a main course on larger metal skewers. The meat only needs 2 hours of marinating time and 8 minutes in the broiler. Serve the skewers with tomato onion curtido, fried plantains, and cassava cheese bread.
Equipment
- metal skewers
Ingredients
- 1 lb top sirloin sliced 1/4” thick strips
- 4 tbsp orange juice
- 1 tbsp olive oil
- 8 garlic cloves minced
- 2 tsp achiote paste
- 2 tsp ground cumin
- salt to taste
Instructions
- Mix together the marinade ingredients.
- Marinate the beef for 2 hours.
- Turn on your oven’s broiler. Skewer up the beef. Place the skewers on a rack on a baking sheet lined in foil.
- Broil the skewers for 3-4 minutes a side.
